Maison Close Restaurant

Golden and red beet salad paired with creamy goat cheese, toasted pistachios, and a bright passion fruit vinaigrette.

Warm goat cheese served over crisp mesclun greens with smoky bacon, a poached egg, cherry tomatoes, and classic mustard vinaigrette.

Slowly steamed artichokes delicately tossed with crunchy macadamia nuts and a fragrant barigoule vinaigrette.

Succulent whole Maine lobster served over fresh romaine lettuce with garlic croutons, shaved parmesan, savory lobster jus, and rich Caesar dressing.

Fresh Ahi tuna tartare layered with smooth pineapple puree, crisp cucumber, finely diced jalapeño brunoise, ponzu, yuzu juice, and aromatic sesame oil.

Handcrafted potato gnocchi tossed with wild morel mushrooms and fresh spinach in a luxurious, creamy veal reduction.

Slow-cooked pork shoulder shredded in rich veal jus, served alongside sweet onion confit, tangy cornichons, and French mustard.

Prime hand-cut Angus beef tartare artfully prepared with traditional condiments and seasoned with aromatic Espelette pepper.

Silky, luxurious duck foie gras terrine accompanied by tangy rhubarb compote and warm, lightly toasted brioche.

Seared duck foie gras served in a cocotte with roasted figs, wild porcini mushrooms, rich fig chutney, and a touch of fleur de sel.

Traditional French snails baked in a rich garlic, tomato, and fresh parsley herb butter sauce.

Tender frog legs pan-seared in rich persillade butter with fresh garlic, parsley, and a splash of bright lemon juice.

Artisanal French cheese selection curated by Murray’s featuring 36-month aged Comté, creamy Brillat-Savarin, and tangy Chabichou.

An extravagant classic seafood tower featuring a curated assortment of fresh oysters, clams, lobster, crab, and chilled shrimp over crushed ice.

Freshly shucked East Coast Beausoleil oysters, known for their light brininess and crisp, sweet finish.

Chilled succulent Alaskan King Crab leg served with clarified butter and fresh lemon wedges.

Whole chilled Maine lobster prepared to highlight its natural sweetness, served with signature house dipping sauces.

Premium OSSETRA GOLD Special Reserve caviar, elegantly served with warm blinis and chilled crème fraîche.

Whole Dover Sole sautéed in a golden brown butter sauce with tangy capers and lemon.

Pan-seared Atlantic black cod accompanied by sautéed broccoli rabe, tender pommes fondantes, and a classic beurre blanc.

Pan-seared sea scallops resting on a bed of sweet leek fondue, completed with a light, flavorful jus Parmentier.

Classic red wine-braised chicken leg served with sweet tender carrots, pearl onions, and buttery pomme purée.

Tender veal filet served with slow-roasted potatoes, savory onion confit, and a rich wild morel mushroom sauce.

Char-grilled rack of lamb accompanied by an herb-stuffed roasted tomato and rich savory lamb jus reduction.

8oz grilled Black Angus beef filet mignon served with crisp pommes dauphines and your choice of Choron or peppercorn sauce.

Fresh handmade linguine coated in a velvety black truffle cream sauce and topped with freshly shaved black truffles.

Organic whole roasted farm chicken cooked with fresh garden herbs, served with a velvety, aromatic morel mushroom sauce.

Prime bone-in beef ribeye cooked to perfection, served with classic choron and spicy peppercorn dipping sauces.

Fresh whole fish catch of the day, expertly roasted and served with your choice of rich beurre blanc or fresh sauce vierge.

Crispy hand-cut French fries, available plain or elevated with fragrant truffle oil and parmesan cheese.

Silky smooth French mashed potatoes, available plain or infused with rich black truffle infusion.

Selection of fresh seasonal market vegetables, lightly sautéed in garlic butter and herbs.

Thinly sliced potatoes baked slowly with garlic, heavy cream, and rich melted Gruyère cheese.

Selection of wild mushrooms pan-seared with fresh garlic, shallots, butter, and garden thyme.

Tender spinach leaves cooked gently in a velvety, rich cream sauce with a hint of nutmeg.

Delicate puff pastry tart lined with sweet apple compote and arranged with paper-thin sliced apples.

Ring of light choux pastry stuffed with silky hazelnut praline mousseline and dusted with toasted sliced almonds.

Smooth vanilla bean custard gently baked and served with a golden liquid caramel glaze.

Soft poached meringue floating on rich vanilla bean crème anglaise, topped with candied pistachios and crêpe dentelle crumbs.

Warm dark chocolate cake featuring a rich, velvety molten chocolate center.

Toasted rustic bread topped with creamy avocado mash, tangy goat cheese, and soft poached eggs.

Flaky butter croissant stuffed with fresh Maine lobster, sweet tomato marmalade, and house-made mayonnaise.

Classic French toasted ham and aged Comté cheese sandwich with creamy béchamel, optionally served with a fried egg (Madame).

Gourmet beef patty topped with gooey melted raclette cheese, caramelized onions, fresh chives, and house mayonnaise on a brioche bun.

Poached eggs and savory smoked salmon served over toasted English muffins, draped in warm Hollandaise sauce.

Fluffy French omelette folded with Paris ham, gooey Emmental cheese, and sautéed wild mushrooms.

Thick French toast soaked in rich vanilla custard, golden-seared, and finished with warm salted butter caramel.